Cream Cheese Stuffed Banana Bundt Cake

The next time that you want to bake an over-the-top cake for a brunch or other special occasion, you should definitely put this Cream Cheese Stuffed Banana Bundt Cake at the top of your list. The name alone should be enough to inspire you to give this cake a try, and it just might replace regular banana bread in your house when you have overripe bananas sitting around. The cake is a moist, tender banana cake that has thick ribbon of cream cheese filling running throughout. It is much like having the frosting inside of a cupcake – but even better.

Cream cheese always pairs well with bananas, whether you are spreading a little on top of a piece of banana bread or topping off a banana layer cake. The tanginess of the cream cheese is a nice contrast for the natural sweetness of a banana, and this cake is no exception. The cream cheese filling is lightly sweetened and it has the texture of a fluffy cheesecake, not of a heavy cream cheese frosting, and it adds enough flavor to make this cake dangerously addictive. The cake itself has a tight and soft crumb that is reminiscent of pound cake. It has just the right amount of cinnamon and nutmeg to add some depth to the cake while still letting all of the flavor of the banana come through. On the whole, the cake isn’t too sweet and it has just the right balance of sweet banana, spices and tangy cream cheese.

If you want to make this cake even more decadent, you can add some mini chocolate chips into the cream cheese filling or a handful of chopped nuts into the banana cake. It would be just as delicious with those variations as it is on its own. This cake looks beautiful when it is baked in a bundt pan, however it can also be baked in a tube pan (which is what I used for the cake in the photo above) and you will still get great results. The baking time is the same between the two types of pans, the only real difference is that the finished cake will have a slightly different shape to it.

Preheat oven to 350F and lightly grease a 10-inch bundt (or tube) pan.Make the filling: In a medium bowl, beat together all filling ingredients until smooth. Set aside.Make the cake: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In a large bowl, cream together butter and sugars until light. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Blend in the vanilla extract, mashed bananas and vegetable oil.
Stir half of the flour mixture into the banana mixture, followed by the milk. Stir in remaining flour mixture, mixing just until no streaks of dry ingredients remain and batter is smooth.
Pour half of the batter into prepared pan, then spoon the cream cheese filling into a ring in the center of the batter. Do not stir it in. Pour remaining batter on top, making sure that the cream cheese layer is completely covered.
Bake for 50-55 minutes, or until the cake springs back when lightly pressed.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely before serving. (The cake can be cooled completely in the pan if using a tube pan)

You must have read my mind. I was wanting some new recipe for bananas. I guess it is weird to buy bananas to let them get overripe and use them in baking but that’s what I did. Now I wanted a recipe to go with my bananas and voila! Thanks!

I made these but made them into cupcakes. I thought I didn’t like banana cake! I must not like boxed banana cake. These are delicious. Straight from the oven..yum
!!!! Thanks for the recipe. It’s a keeper.
Julie

Thank you for this recipe! I made this last night {it came out SUPER YUMMY!!!! Highly recommend this recipe – as a matter of fact I pinned again and forwarded it to all my friends.

I have one note to make for future bakers:

I ran out of time. I started making the filling and couldnt finish the night before last. So I left the freshly made filling in the fridge (thought this could work verses tossing the nice filling) and figured I’d use it again the next day. Do NOT do this… My filling was too liquidity and stuck to the sides of the pan. You need the filling to be a little on the thick side so it stays in the center of batter.

So when you make this, make it all at once and make sure the filling stays in the middle and does not touch the sides of the pan (bunt or loaf pan – doesn’t matter).